| |
| |
| Crust |
|
| 1/4 cup |
|
egg substitute |
|
| 2 cups |
|
cooked long-grain white rice (1/2 c. raw rice, 1 1/3 c. water) |
|
| 2 oz |
|
low-fat cheddar cheese |
|
| Filling |
|
| 1 cup |
|
chopped green pepper |
|
| 1 cup |
|
chopped onion |
|
| 8 oz |
|
cooked, deveined shrimp |
|
| 3/4 cup |
|
egg substitute |
|
| 2 oz |
|
low-fat cheddar cheese |
|
| 1 Tbs |
|
chopped fresh parsley (or 1 teaspoon dried) |
|
|
|
| |
| 1 |
Preheat oven to 425 degrees. Spray a 9-inch pie pan with non-stick cooking spray. |
| 2 |
Mix crust ingredients thoroughly in a small bowl. Using wet fingertips or the back of a spoon dipped in water, press mixture over bottom and up sides of pie pan. Bake 20 to 25 minutes, until light brown. |
| 3 |
Reduce oven temperature to 350 degrees. |
| 4 |
Coat a skillet with non-stick cooking spray. Saute green peppers and onions until tender. Add remaining ingredients; mix well. |
| 5 |
Pour into baked crust. Bake 35 minutes, or until center is set. |
| 6 |
Let cool five minutes before serving. |
|
| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|